Name: Peanut Butter Fudge Cookies (Vegan and Gluten-Free)
Prep time: 5 min
Cook time: 10 min
Ingredients: 3 ripe bananas, mashed; 1/2 cup all-natural peanut butter, no sugar added; 1/2 cup cocoa powder; 1 teaspoon vanilla extract; 1 Tablespoon flaky sea salt (optional)

Jump to Recipe Print Recipe

Peanut butter fudge cookies that are rich and fudgy, and just 4 ingredients! Perfect for an afternoon snack or healthy treat!

This (vegan AND gluten-free) peanut butter fudge cookie recipe is a new favorite of mine! Rich and fudgy, these cookies taste incredibly indulgent but are naturally sweetened with bananas instead of sugar. So you can eat them guilt-free! I like to think of them as “The Elvis” of cookies. 😉 These cookies are a perfect afternoon pick-me-up that will satisfy any sweet tooth!

What’s more, this recipe has 4 simple and healthy ingredients and the cookies are ready to eat in just 15 minutes. So, if you are short on time and are in need of a healthy and delicious snack/dessert/breakfast, these peanut butter fudge cookies are for you!

close up of peanut butter fudge cookie on a baking sheet with more cookies in the background

Why This Recipe Works

Tasty – If you are a peanut butter and banana fan like I am, you are going to love this recipe. The cookies are sweet, salty, rich, fudgy, and so addictive!

Healthy – Whether you eat these peanut butter fudge cookies for breakfast, dessert, or as a snack, you can feel good about eating them. They contain no added sugar, are flour-less, and are full of vitamins & minerals.

Super Easy – I don’t think cookies can get any easier to make than this recipe! Just mix the ingredients in a bowl and bake for 10 minutes. Easy-peasy!

Just 4 Ingredients Needed!

Ripe bananas
All-natural peanut butter, no sugar added
Cocoa powder
Vanilla extract
Flaky sea salt (optional)

bananas, cocoa powder, peanut butter, and vanilla extract in a mixing bowl

peanut butter fudge cookies arranged on a baking sheet

How To Make Peanut Butter Fudge Cookies

Step 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Step 2. Place mashed bananas in a medium-sized mixing bowl. Add peanut butter, cocoa powder, and vanilla extract. Mix until well incorporated.
Step 3. Using a medium-sized cookie scoop or large spoon, place cookie dough onto lined baking sheet. Press down slightly on cookies using a fork or back of spoon. Sprinkle cookies with flaky sea salt (if using).
Step 4. Bake for 10-12 minutes. Let cookies cool completely. Can be refrigerated for up to 4 days or stored in freezer.

fudgy peanut butter cookies arranged in a pattern on a white counter with cocoa powder dusted around and a glass of milk in background

Recipe Notes and Helpful Tips

This recipe calls for all-natural peanut butter that is unsweetened. However, if you do choose to use sweetened peanut butter, I would recommend only using 2 bananas so the cookies do not become overly sweet.

Peanut butter fudge cookies should be stored in the refrigerator for up to 4 days. You can also place the cookies into a freezer bag and store them in the freezer for up to 2 months.

Although you can eat the cookies shortly after taking them out of the oven, I prefer to eat them after they have chilled in the refrigerator for several hours. They develop a thick, fudgy texture that I love.

More Cookie Recipe Ideas!

fudgy cookies arranged on a baking sheet with dusted cocoa powder

vegan gluten free peanut butter cookies on a baking sheet with plaid napkin next to it

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.